If you’re making these anisette cookies for your Thanksgiving gathering, be sure to check out how to make an easy and these adorable! Ingredients for Italian Anisette Cookies For the cookies:. 1/2 cup butter or margarine. 1/4 cup shortening.

1. Prezioso Glaze

3/4 cup granulated sugar. 4 eggs. 3 cups all-purpose flour. 5 teaspoons baking powder. 1/2 teaspoons salt.

2 teaspoons anise extract (can use vanilla or lemon extract instead) For the glaze:. 2 cups confectioners’ sugar, sifted. 2-4 tablespoons milk Helpful Kitchen Tools. or hand mixer.

PREZIOSO BALSAMIC GLAZE Prezioso Balsamic glaze is made from grape juice. The original balsamic glaze is from La Montina, a town in the northern part of Italy. Therefore you should not be surprised to see the name of this town on every bottle. Even though the balsamic glaze is made in Italy, it is important that the. Nomi e cognomi in Italia, araldica, significato e storia.

How to make Italian anisette cookies For cookies:. Melt butter and shortening together.

Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder, and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft.

Roll dough into small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).

Remove cookies to wire rack and cool completely before glazing. Amanda’s Notes: The first time I tried this recipe I think I added a bit too flour much. The tops of my cookies cracked, so be careful with measuring your flour correctly! I also used my cookie scoop and filled it half way, which seemed to work pretty well. For the glaze:.

Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.

Amanda’s notes: I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden. This Italian anisette cookies recipe makes a lot of cookies, depending on how large you roll them.

Prezioso Glaze

I usually roll the dough into 3/4″ balls-maybe a little bit smaller-I get about 100 cookies from one batch when I roll them this size. Amanda’s notes: I made mine a little bigger and got 75 out of my dough. I hope you enjoy these anisette cookies as much as my family and I do! I love the fact that this recipe makes so many cookies, that means I have a little sweet treat to snack on throughout the week.

I just have to make sure I set some aside in my secret stash so the kids don’t devour them all before I can get any! If you’re a licorice fan like me you might want to make these from Barbara Bakes and these from Shugary Sweets! Cookie fanatic?

Be sure to check out all the on the blog! Nba jam on fire edition for pc free download. Some favorites include these, and these.

This post was originally published on this blog on December 8, 2008. For cookies:. Melt butter and shortening together. Add the sugar; mix well.

Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets.

Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.

I have not tried butter myself. The scientific reaction during baking can be different.

Perhaps try cutting the recipe down to 1/4 and see how it works. That way if it doesn't, you won't feel like you wasted too many ingredients. However, butter, margarine and shortening and often substituted for each other in baking. Just be sure the butter is not too soft. Take it out of the fridge and leave at room temperature for 20-30 minutes before making the recipe. Good luck and let me know how it goes!:). All images and text copyright Amanda Formaro 2016.

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